SIGEP 2024: SUGGESTIONS TO TASTE
In order to enjoy all the creations presented by ICAM technicians at Sigep, we invite you to discover the recipe book dedicated to pralines, biscuits, mignon and gelato.
The new range of baking stable chunks dedicated to leavened and baking products proposes two new chocolate flavours, Spiced Milk and Hazelnut Milk. Perfect for any recipe for leavened products, croissants, baking bases, biscuits… and more.
NEW CREAMY FILLINGS FOR AUTUMN
Limonette, Zabuò and Caramel: three creams that offer citrus freshness, velvety sweetness and delicious intensity. New flavours to create new tasty recipes.
A JOURNEY THROUGH FLAVOURS FROM DISTANT LANDS
Single origin couvertures for a true journey into taste: the intensity of flavours with different nuances and the authentic taste of a chocolate by countless scents and colours.
ONE THOUSAND IDEAS, ONE THOUSAND RECIPES BUT ONLY ONE CHOCOLATE
When you mix passion with experience, the promise of a masterpiece is never far away.
For over 75 years ICAM Professional and Agostoni have fed the creativity of pastry chefs, chocolatiers and ice cream makers worldwide. And now we are back with the origin of taste: we are back with our Italian chocolate.
CHOCO CUBE – Culture, Competence and Creativity
A high training center for pastry, chocolatier and ice cream professionals, where our team of technical consultants share their skills, experience and passion through courses and masterclasses, available both in presence and on a digital platform that allows everyone to use the contents in an easy and fast way.
Great success at SIGEP 2019 for the ICAM formula
At the 40th edition of SIGEP, great success with the audience for the formula of the success proposed by Icam Linea Professionale and Agostoni!
Why Icam Linea Professionale?
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Easter 2023: tasty, surprising and fun chocolate
After the success achieved in 2019, ICAM has digititalized its training project: this is how CHOCO CUBE online was born.
One thousand ideas, one thousand recipes, but only one chocolate!
Dolce e Salato presents the journey into Icam chocolate mania
Summer by Salvatore Toma on Gelato Artigianale magazine
“Gelato Artigianale” magazine publishes a set of recipes signed by Agostoni and Icam Linea Professionale: our technical advisor Salvatore Toma presents some concepts about “the pastry desserts for ice- cream makers”, dedicated to the main shopping moments.